What are you making for dinner?

sarahj1986

Hello all

We have the shopping coming tomorrow so tonight it’s a very boring fish fingers, chips (using a few odd potatoes) and peas. Nothing special but a family favourite 

Islandmaid

Using up LO lamb and will make shepherds pie, potato topping for them, cauliflower for me 👍

Brie

Lovely fish fondue for OH's birthday on Sat.  Knorr gel fish stock with garlic, shallots & vermouth in what is essentially a mini stock pot/slow cooker and then cooked at the table huge prawns and chunks of salmon, haddock with dipping sauces & baguette.  When we ran out of fish the stock was eaten as soup. 

Sunday - tafelspitz - beef cooked in stock with chopped onion, parsnip, swede, carrot served with new potatoes.  

Tonight - Left over beef stock and veg being blitzed into soup for dinner served with baguette followed by cheese.

kerri_gt

@Brie that sounds very much like a Shabu Shabu in Asia, where you choose a stock / soup that sits bubbling on a hot plate, you then get a plate of veg and either fish or meat and basically cook your veg and fish / meat / tofu in the soup.....although I did find out it's not wise to leave a tomato in for a while then fish it out and eat it whole...ouch! Burnt mouth and lesson learned there.

Tonight was jacket potato with cheese n beans again. Must start making more room in the freezer for the xmas dinner to collect in a couple of weeks and get back onto some better dietry fayre.

Brie

@kerri_gt I love this multi dinner dishes.....I did consider the tomatoes but said "NO!"  Would love to hear where tofu can be had that is edible.  I'm not a fan but OH has had wonderful stuff in China.  We do need a few more no meat nights at least once a quarter.......

I've made the soup for tonight.  Last night's stock with veg/onion plus 2 jacket potatoes that had gone green on the skin were peeled and sliced in.  And I had 2 omelet portions of spinach in the freezer that were added as well.  Lovely taste and I'll add a swirl of cream or something to prettify.  Otherwise it's looking very gray and institutional!!  

Smoosh

Burgers (halloumi for me, beef for OH) on brioche buns with curly fries. 

kerri_gt

@Brie the nicest tofu I've had was in a curry in Bali, not terribly helpful, the closest thing I can say tastes like it is the yellow veg curry from Cook! 

I've tried to cook with tofu before but OH isn't massively a fan. A good friend eats a lot of tofu and her advise is to marinade it well and use it with something flavourful. I guess I'd describe it as a flavour sponge in my thoughts about it, in that it's only real job is to carry a flavour of something else rather than be of use as a flavour itself. 

If you check out the latest Hairy Bikers series theres a bit in I think the second or third episode where they use tofu to imitate crispy bacon. Again its all flavour and texture but I might look it up again myself and give it a whirl.

goldfinches

@kerri_gt - wow, I'm impressed by your determination, well done you.
@Frith - thankyou for the recipe which I have added to my folder for the future.
@Brie - the best tofu I've had in this country was via a Dishpatch box from this restaurant MAO CHOW (mao-chow.com)

I ate the last of my portobello steaks with frozen sweetcorn and petits pois and warmed up a couple of small garlic and coriander naans to scoop up the sauce. 

I've just finished making Noor's black lime tofu to eat from tomorrow onwards and this is what it looks like.



There's loads of flavour for the tofu to soak up while it sits in the sauce and the recipe includes dusting it with cornflour and then deep frying it as a first step which does help the overall taste.

sarahj1986

goldfinches said:

@kerri_gt - wow, I'm impressed by your determination, well done you.
@Frith - thankyou for the recipe which I have added to my folder for the future.
@Brie - the best tofu I've had in this country was via a Dishpatch box from this restaurant MAO CHOW (mao-chow.com)

I ate the last of my portobello steaks with frozen sweetcorn and petits pois and warmed up a couple of small garlic and coriander naans to scoop up the sauce. 

I've just finished making Noor's black lime tofu to eat from tomorrow onwards and this is what it looks like.



There's loads of flavour for the tofu to soak up while it sits in the sauce and the recipe includes dusting it with cornflour and then deep frying it as a first step which does help the overall taste.

This looks really good! I’ve had tofu in the past but I was never keen. Maybe I’ll revisit it again. I’m not sure if we can get here in Spain I’ll look into it 

shopping coming today, massive bulk shop. We’ve got a whole chicken coming so will do a Tuesday roast dinner. Potatoes, butternut squash, leeks, carrots and peas. Then I’m defrosting the stock I made from the carcass of the last whole chicken. I’ll use that with the juices, bisto to make a gravy. I’ll have cranberry sauce with mine 

summertime_2

 slow cooker hm sweet and sour meat balls , frozen peas and lots of creamy mash potato's .Rest of yesterdays slow cooker chocolate self saucing pud with custard.

l need to find a recipe for tomorrows meal to use up some bulk bought sweet peppers  from last week that l had forgotten about. If not , l'll have to chop them for the freezer.